Miso Maple Butter Roasted Carrots

• 2 lbs carrots, peeled and cut into 2-inch sticks
• 2 tbsp unsalted butter
• 1 tbsp white miso paste
• 1 tbsp maple syrup
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss carrots with olive oil, salt, and pepper on a baking sheet.
3. 3 Roast for 20 minutes.
4. 4 In a small saucepan, melt butter over low heat. Stir in miso paste and maple syrup until smooth.
5. 5 Remove carrots from oven, drizzle with miso maple butter, and toss to coat.
6. 6 Return to oven for 5 more minutes.
7. 7 Garnish with parsley before serving.

Equipment

• Baking sheet
• Mixing bowl
• Saucepan

Variations

• Add a pinch of smoked paprika for a smoky twist.
• Use honey instead of maple syrup for a floral note.

Substitutions

• Substitute olive oil with avocado oil for a higher smoke point.
• Use brown butter for a nutty flavor.

Pairings

• Pairs beautifully with grilled salmon.
• Great with a side of jasmine rice.

Nutrition

Tips

• For extra sweetness, add a sprinkle of brown sugar with the miso and maple syrup.
• Feel free to use baby carrots for a quicker roasting time.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw in the fridge and reheat in the oven to restore texture.

Serving Suggestions

• Serve alongside roasted chicken or tofu.
• Pairs well with a quinoa salad.

FAQ